I love congee because it’s so easy to make and it tastes so soothing. Usually I just make the rice porridge with water, but I this time I saved some soaking liquid from some reconstituted shiitake mushrooms the other day and used that as a base. The soaking liquid not only makes the congee taste like shiitake, but adds that umami flavor to make it more delicio.

To make it a bit salty, we usually eat it with some vegetarian satay sauce, which we like to call nazi-sauce, and green onions.

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